Craving some delicious new excitement in the kitchen?
Check out this exclusive and, more importantly, HEALTHY summer recipe from Dakota Weiss, Executive Chef at the W in Los Angeles-Westwood.
HEIRLOOM TOMATO AND BURRATA SALAD:
6 oz sliced heirloom tomatoes
2 oz hand torn sourdough baguette croutons
2 oz burrata cheese
1 oz aged balsamic vinegar
1 oz extra virgin olive oil
About 3 leaves of basil, torn.
PREPARATION:
Toss the baguette pieces and tomatoes in a bowl with olive oil salt and pepper.
Arrange on a plate with burrata cheese and torn basil on top. Drizzle with aged balsamic and
Maldon sea salt.
Sounds delectable! If you don’t feel like cooking tonight and you live in the El Lay area, consider dining out at NINETHIRTY to taste more of Dakota’s exquisite creations!
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